Our Vegan Victoria Sponge Cake has been adapted from Rose Elliot's eggless cake recipe and the result is an incredibly moist, fluffy, and light sponge cake. This vegan sponge cake can also be used as the basis for an egg-free and dairy-free birthday or celebration cake. Only 5 everyday store cupboard ingredients are required to quickly and easily prepare this delicious cake and it's just a case of mixing all the ingredients together.
The timeless beauty of Victoria sponge cakes or Victoria Sandwich Cakes is its simple filling of fruit jam and a good dusting of powdered sugar as a topping. Of course, you could always add a vegan buttercream filling for those extra special occasions.
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Origins of Victoria sponge
Victoria sponge cake originates from the British Victorian era and was favoured for afternoon tea by Queen Victoria (1837-1901) as well as regarded as a good plain cake for children. The original sponge had a simple jam filling whereas modern day versions often incorporate a whipped cream or buttercream filling.
Baking powder was invented in England by Alfred Bird in 1843 and revolutionized cake making as the powder allowed cakes to become more airy and achieve greater heights. The lightness and fluffiness of a Victoria sponge would not be achievable without baking powder.
Before baking powder, eggs and yeast were the main ingredients used for baking. However yeast wasn't available ready-made instead it would need to be cultivated by fermenting fruit or vegetables and trying to keep the yeast alive long enough to bake your cake!
So glad we don't have to go to those lengths nowadays. Thankfully our egg-free Victoria sponge cake recipe rises beautifully, minus yeast or eggs, and with the aid of baking powder, and utilises just 5 every-day pantry ingredients.
Egg-Free Victoria Sponge Cake
Our vegan Victoria sponge cake recipe is an adaptation of Rose Elliot's eggless cake recipe, which was originally published in her vegetarian cookbook titled The Book of Cakes [1984].
Rose Elliot has since written over 60 cookbooks worldwide, focusing on vegetarian and vegan cuisine and she is popularly considered an icon of vegetarian and vegan cookery. We have tried many of her recipes over the years and loved each one.
We tried to research a link to Elliot's Book of Cakes on the internet but was unsuccessful. It's likely due to the book being old and perhaps now rare. We did locate our copy in a local charity shop [thrift store] many years ago. However, if you're interested to find out more about Rose Elliot you can access her website over on roseelliot.com.
How we adapted Rose Elliot's eggless cake
To create a Victoria sponge from Rose Elliot's original recipe, we replaced the 81% self-raising whole wheat flour with ordinary white self-raising flour, the brown sugar with granulated sugar, and we increased the amount of vanilla extract call for. We also doubled the ingredient portions to create a larger double layered cake.
Finally we decorated the cake more in keeping with a more old-school traditional Victoria sponge cake.
The result of the changes, was a cake with a surprisingly light, fluffy and airy texture. The flavour is pleasantly one of a classic sweet vanilla. Strawberry or raspberry jam is ideal to sandwich the cake layers together. To finish a dusting of icing sugar (confectioners or powdered sugar) is all that is required to complete the iconic look - although caster sugar is also used as a topping in some old Victoria sponge recipes.
How to prepare
Preparing the Victoria sponge cake mixture could not be easier as it utilises the simple all-in-one-method -simply add all the ingredients in a bowl, whisk together, and it's ready for baking.
The ingredients you will need for the sponge are - self-raising flour, baking powder, granulated sugar, vegetable oil, vanilla extract, and water.
For the filling fruit jam is required and for the topping icing sugar, or instead a sprinkle of caster sugar can be used instead.
Step 1: Add the flour, baking powder, sugar, oil, vanilla, and water to a mixing bowl and stir until just mixed.
Step 2: Divide the cake mixture between two cake baking pans.
Step 3: Bake for 25-30 minutes until risen, firm and golden.
Step 4: Once the cakes are cool they can be filled with jam and decorated.
Step 5: Spread fruit jam over one of the cakes and sandwich the second cake over the top.
Step 6: Sift the icing sugar over the top of the cake.
Recipe Notes
Storage
To store plain baked Victoria sponge cakes, you should first allow it to cool completely to room temperature. Once cooled, wrap the cake in plastic wrap and kitchen foil and place it in an airtight container. This will help to prevent the cake from drying out if you have to wait a few days before assembling, filling with jam, etc.
If you have filled the cake with whipped cream or buttercream, it is best to store it in the refrigerator for a few days. However, if you have used a jam filling, the cake can be stored at room temperature for up to 3-4 days, possibly 1-2 days longer if the temperature is not too warm. The filled cake can also be stored covered within the refrigerator.
Can I freeze Victoria sponge cake?
Yes, the cakes can be frozen undecorated. Once cool wrap the cakes with plastic wrap and a second layer of kitchen foil. Place the cake in the freezer and store it for up to 2-3 months.
When you are ready to use the cake, remove it from the freezer, remove the wrappings, and let it thaw at room temperature. Once at room temperature fill with jam or your choice of filling and dust with icing sugar.
FAQ
Traditionally, Victoria sponge cake is filled with raspberry jam, as it complements the light and fluffy texture of the cake. However, you can also use other types of jam, such as strawberry, blackberry, or apricot, depending on your preference.
You can use any frosting, icings or toppings to decorate this cake including any shop bought ready-prepared vegan frosting.
We have included a few of our frosting and cake toppings below which you can also use for our Victoria sponge -
* For a vegan chocolate frosting check out our chocolate cake recipe.
* For a chocolate-cream ganache topping check out our old-school chocolate traybake recipe.
* For a buttercream orange frosting have a look at our carrot cupcake recipe.
* For a cinnamon vegan cream cheese cream frosting check out our pumpkin fruit cake recipe [frosting recipe is in the recipe notes under the recipe].
*For a lemon drizzle water icing check out our lemon drizzle cake recipe.
* For a cinnamon vanilla frosting have a look at our old-fashioned applesauce cake recipe.
A few ideas:
* vegan chocolate buttons
* grated/shards of vegan chocolate
* vegan jelly sweets
* vegan cake sprinkles or hundreds and thousands sprinkles
* vegan-friendly biscuits such as some flavours of Oreos, and some brands of custard creams, bourbon biscuits
* lotus Biscoff biscuits
* vegan mini crispy chocolate covered bread sticks
* fresh berries (dipped in melted chocolate or plain)
* chopped nuts
* dried fruit
* candied fruit
* desiccated coconut/ coconut shreds (toasted desiccated coconut is especially tasty)
* edible flowers
* vegan marzipan
* vegan fondant
* vegan marshmallows
* crushed vegan honeycomb [cinder toffee]
* vegan chocolate spread, Lotus biscoff spread
A slice of Victoria Sponge Cake is delicious with just a simple cup of tea or coffee but for special occasions or afternoon tea parties a dollop of plant-based whipped cream is a nice accompaniment, or a scoop of plant-based ice cream, and a few fresh berries are always welcome as they offer a nice freshness.
To turn the cake into a more hearty dessert or comfort food pudding serving with hot vegan custard is a nice idea.
Of course! Here in Scotland it's as simple as a quick dunking of our favourite tea bags into boiling water, a splash of our preferred milk and a dash of any sweetener we like. Although, lately we have been particularly enjoying black tea minus milk as well as drinking lots of green tea which does not need milk.
But we know there is an etiquette to making the best cup or brew of tea, whether using a tea bag or loose leaf tea, so here's a guide that is especially helpful if you're planning an afternoon tea party:
What you'll need:
* Fresh, cold water
* loose-leaf black tea or tea bags (such as English Breakfast or Earl Grey)
* Boiling water - usually prepared using a kettle
* Teapot
* Tea strainer (if using loose-leaf tea)
* Milk (any type of milk that copes with heat works fine)
* Sugar or sweetener (optional)
* Tea cups and saucers
Instructions:
1. Fill the kettle with fresh, cold water and bring it to a rolling boil. Using fresh water each time ensures the best flavour.
2. Meanwhile, warm the teapot by rinsing it with hot tap water. This helps maintain the temperature of the boiling water when it's added to the teapot.
3. If using loose-leaf tea: Add one teaspoon of tea leaves per person and one extra teaspoon "for the pot" to the teapot. If using tea bags: Add one tea bag per person to the teapot.
4. Pour the boiling water into the teapot over the tea leaves or tea bags, ensuring they are fully submerged. Be sure to use boiling water, as the high temperature is essential for extracting the best flavour.
5. Steep the tea for 2-5 minutes, depending on how strong you like your tea. The longer the steeping time, the stronger the tea.
6. If using loose-leaf tea, place a tea strainer over the tea cup [although some tea pots have an inbuilt tea strainer]. Pour the tea from the teapot through the strainer and into the cup. If using tea bags, simply pour the tea into the cup.
7. Add milk to taste. British tea is traditionally enjoyed with a splash of milk, but the amount can vary according to personal preference. Some people prefer to add the milk to the cup before pouring the tea, while others add it afterward. While others prefer to have tea with no milk added.
8. If desired, add sugar or another sweetener to taste. You can also add lemon slices as an alternative to milk for those who prefer a citrusy flavour.
9. Stir the tea gently and enjoy your perfect cup of British tea with a slice of our vegan Victoria sponge cake.
10. And if you're feeling especially fancy perhaps stick out your little pinkie finger as you sup your tea! Although, some people actually consider this to be rude!
More vegan afternoon tea baking recipes
Planning a special afternoon tea? We have lots of baking recipes that are perfect for the best vegan afternoon tea party.
A Fruit Scone is always a good idea for afternoon tea parties, and for the younger family members Traditional British Fairy Cakes always go down well.
British Rock Cakes are a good alternative to scones and they are so easy to prepare and for fans of chocolate our Eggless Chocolate Buns are just delicious.
Savoury vegan afternoon tea recipes
If you're planning an afternoon tea party you will also need some savoury nibbles to complete the experience.
Of course nothing is easier than good-old cucumber sandwiches cut into small squares or triangles but for something a bit different do try our Old-Fashioned Walnut and Celery Sandwiches which are surprisingly delicious, and you can't go wrong with our classic egg sandwich alternative - Vegan Tofu Mayonnaise Sandwich.
Other savoury family favourites are cheese flan or Quiche and we have our Vegan Old School Dinners Cheese Flan which once chilled can be easily cut into tasty slices that are easy to pick up, and our little hand held Vegan Mini Quiche Cups which feature a gluten-free crust - prepared with ground almonds and fresh spinach. These quiche cups are deliciously moreish.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons and ounces.***
📖 Recipe
Vegan Victoria Sponge Cake
Equipment
- 2 cake pans about 8 inch (20 cm) diameter.
- Baking/parchment paper
- sieve
- Mixing bowl
- mixing spoon
- cooling wrack
- small spoon for mixing jam
Ingredients
- 450 grams self-raising flour
- 1 tablespoon baking powder
- 350 grams granulated sugar [or caster sugar]
- 12 tablespoons vegetable oil [such as rapeseed or sunflower oil]
- 1 tablespoon vanilla extract
- 450 millilitres water
Decoration and filling:
- 9 tablespoons fruit jam [such as raspberry or strawberry]
- 1 tablespoon icing sugar [powdered sugar]
Instructions
Prepare the sponge:
- Preheat the oven 150 Fan/170 Celsius/ 338 Fahrenheit/ Gas 3.
- Grease 2 cake pans with a little oil and line with baking parchment.
- Sift the flour and baking powder into a bowl. Add the sugar and mix.450 grams self-raising flour, 1 tablespoon baking powder, 350 grams granulated sugar
- Make a little space in the middle of the flour and pour in the water, oil and vanilla.Mix to a smooth batter.12 tablespoons vegetable oil, 1 tablespoon vanilla extract, 450 millilitres water
- Divide evenly between each cake pan. (we use a kitchen scale to gage each pan has roughly the same amount)
- Place both pans side-by-side on the middle rack of the oven.
- Cakes will take around 25-30 minutes depending on your oven. Check after 25 minutes.Test the cake with a skewer and if it comes out clean the cakes are ready. The cakes will also be firm and golden.
- Leave the cakes in the tins for 15-20 minutes to cool a little before carefully removing each cake out the pans and placing onto a cooling rack to cool completely.Once cool peel off the baking parchment.
Assemble:
- Whip up the jam with a spoon until smooth as this makes it easier to spread over the cake.9 tablespoons fruit jam
- Spread the jam over the cake you have chosen as your base. (If your cake has domed a little you can use a knife to carefully remove the top part to achieve a flatter surface or simply flip it upside down.).
- Place the second cake layer over the jam filled cake layer.
- To finish use a sieve to dust the top of the cake with the icing sugar.1 tablespoon icing sugar
Notes
- Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
- Victoria sponge will keep fresh for up to 3-4 days within a cake container or similar. This cake can also be stored in the refrigerator, and if it has been iced with buttercream frosting then its best to store in the refrigerator.
- This sponge can be frozen after it has cooled completely. Wrap each layer well in cling film/or similar food wrap and kitchen foil, and place in the freezer for up to 2-3 months. Remove the food wrap and defrost at room temperature before adding jam and icing sugar topping.
- A simple jam and icing sugar dusting is perfect for every-day eating but for a celebration this cake recipe is perfect as a base for more elaborate frostings. Try some vegan buttercream or vanilla frosting, and decorate with vegan sprinkles, sweets, chocolate drops etc. See recipe notes above for more ideas.
Nutrition
Comments
Prepared our Vegan Victoria Sponge Cake recipe? We would love to know how you got on with the recipe so do pop back and drop us a comment below and click the star ratings. That way we get to know which recipes you like which helps us when deciding what other recipes you may also like. Thanks so much! Love Jacq x
Rachel says
Hi, just checking… the recipe shows 1tablespoon of baking powder - should this be 1 teaspoon? Thanks
Jacq says
Hi Rachel, Yes 1 tablespoon is correct, thanks for asking 🙂
Alejandra says
Wow this a beautiful cake, looks like the perfect type of cake to serve to guests for an afternoon tea time, love it!!
Jacq says
Thanks so much! It is the perfect cake for guests as so easy to make impressive looking and tastes amazing too!
sue says
I absolutely love this recipe, the texture of the cake is spot on, and I can't believe you were able to achieve that without eggs, this is a winner!
Jacq says
So glad you enjoyed the cake 🙂
Gina says
I love that this is eggless since I can't eat eggs! it's so hard to find good eggless desserts, especially cakes but this sponge is perfect!
Jacq says
This cake certainly does not need eggs as its so light and fluffy. Glad you've found a tasty, reliable cake 🙂
Katherine says
This cake is so beautifully light and fluffy!
Jacq says
It certainly is. Its the only vegan Victoria sponge you'll ever need as it ticks every box!
Alex says
Thank you sooooo much! I was looking for a vegan cake for one of my friends. It looks so easy to make! I am definitely going to try this!
Jacq says
Your very welcome, hope your friend enjoys 🙂
Dannii says
This cake looks so light and fluffy. I love a victoria sponge.
Jacq says
I so agree. I love vanilla cakes and this Victoria sandwich cake is so light it doesn't leave you with that over-full feeling 🙂
Beth says
This cake is without a doubt one of our favorites and so yummy! Definitely making this again very soon! My family and I absolutely loved this recipe!
Jacq says
So happy your family enjoyed the Victoria sponge. It really is a special recipe 🙂
Olive says
Simply wonderful. I am drooling just by going over this lovely cake. Looks really delicious.
Jacq says
Oh it is delicious! Especially with a nice cup of tea or chilled glass of oat milk for the kids 🙂
Jeanne @ Cooksister says
Victoria sponge is such a classic, isn't it! The crumb on this one looks great - who would even miss the eggs... I also love the idea of ringing the changes with other jam flavours - I am a sucker for apricot jam!
Jacq says
Eggs are really not missed with this Victoria sponge! Baking powder does a wonderful job. I agree about the jam, changing the jam up each time you prepare the cake and adding a decoration to match means lots of Victoria sponge variations. I'm thinking a pineapple jam to sandwich the cakes, a vegan buttercream to top the cake and some pineapple pieces over the buttercream. I'm drooling thinking of it! 🙂
Rachna says
The cake recipe looks so elegant and delicious. I will definitely be trying it out soon.
Jacq says
Wonderful! I would love to know how you get on 🙂